If I want to make Cincinnati Chili (which I do), do I fry up the onions first?
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If I want to make Cincinnati Chili (which I do), do I fry up the onions first?
I'm getting various recipes saying different things.
As best I can tell - I definitely don't fry up the beef, I add that to the liquid and cook it in that (right?), but some recipes call for frying up onions along with garlic, chocolate, cinnamon etc *before* adding in the broth, tomatoes and mince (etc), and others say that you bring the mince to a boil first, and *then* add in the onions, spices, tomatoes etc?
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I've gone with gentle frying of the onions and then adding the spices to temper for 30 seconds, based on my general experience with other spiced dishes.
This is a "new to me" dish (I've not even eaten it, let alone made it myself!), and I'm cooking it based on a chat a week or two back where I wanted to try some typically "US American dishes" - it's been recommended before by some of my mates on the chat anyway.
The combination of spices is - to me - *fairly* unusual, although I could sort of picture the end result. I was surprised by the inclusion of Worcestershire Sauce and cider vinegar in at least a few of the recipes I researched beforehand.
As a starting point, I wish I hadn't used 80/20 mince, but that's what I had in the fridge - now I need to skim off a load of fat
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Brett Sheffield (he/him)replied to NeonSnake last edited by
@neonsnake Can't wait to see how this turns out.